Cashew Turkey Gravy
When asked to write about my favourite dish, I didn’t hesitate for a second to think of what the dish would be. Turkey or chicken with cashew gravy is a concoction of spices and fresh herbs that my mother, over her years of cooking, created by trial and error with a combination of ingredients from her trusty spice rack. It’s my go-to comfort food dish, as I love the subtle taste of the spices and herbs, with the tenderness of the meat absorbing the flavours of the gravy and the bite of the potatoes. I still remember returning from school and the aroma of the gravy greeting me at the door. My mother served the dish with steamed basmati rice or sannas – spongy savoury rice cakes. It always put a smile on my face then, and still does to this day.
500g turkey, boned or unboned (can substitute with chicken)
4 cloves of garlic, peeled
2 tsp ginger, chopped
3 green chillies, chopped
4 tbsp coriander leaves, chopped
½ tsp turmeric powder
2 tsp cashew nuts
1 cup coconut milk
½ red onion, finely chopped
2 tomatoes, chopped
2 tbsp vegetable oil
Salt to taste
1 In a medium bowl, using a wire whisk, stir together the rice flour, starches, spices, baking soda and salt.
2 In a blender, grind the garlic, ginger, green chillies, coriander leaves, turmeric and cashews to a fine paste.
3 Heat oil in a wok or pan, add the finely chopped onion and fry until golden brown.
4 Add the ground paste to the fried onions and fry until the aroma releases, about 2 minutes, stirring occasionally. Add the tomatoes and fry until softened. Season with salt.
5 Add the chicken and cook over a low heat until the meat is tender. Lastly, add the coconut milk to thicken the gravy. You can adjust the consistency with water. Garnish with chopped coriander.